This is the best one I've tried so far...quick and easy. I'll add, though, that it's better if you cut a garlic clove in half and rub the inside of the fondue pot with it before simmering the beer.
Cheddar Beer Fondue III
Recipe from the Pricechopper.com. This version combines cheddar, jack and Gruyere cheeses.
[FONT=Verdana, Arial, Helvetica, sans-serif][SIZE=-1]I N G R E D I E N T S[/SIZE][/FONT]
[SIZE=-1]6 oz Monterey Jack cheese, shredded[/SIZE]
[SIZE=-1]4 oz Gruyere cheese, shredded[/SIZE]
[SIZE=-1]4 oz sharp processed Cheddar cheese, grated[/SIZE]
[SIZE=-1]1 1/2 tbsp all-purpose flour[/SIZE]
[SIZE=-1]1 cup lager beer, at room temperature[/SIZE]
[SIZE=-1]1 tsp dry mustard[/SIZE]
[FONT=Verdana, Arial, Helvetica, sans-serif][SIZE=-1]I N S T R U C T I O N S[/SIZE][/FONT]
In a bowl combine Monterey Jack, Gruyere, sharp Cheddar and flour; mix well to coat cheese with flour. Set aside. In a large saucepan, bring beer to a simmer over medium heat. Reduce heat to medium low. Add cheese-flour mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted. When cheese is nearly all melted, stir in dry mustard, mixing well. Transfer to fondue pot and serve immediately.
